Comments on: Rye Bread (The Easy Version)

By: John

John — Wed, 15 Nov 2023 08:14:50 +0000

Hi, I really like the recipe and am about to try it as my sourdough starter should be ready today or tomorrow. However, although it is easy to convert, for us who are used to “grams”, “decilitre” isn’t as intuitive. Thank you for the recipe though.

By: Kim Nielsen

Kim Nielsen — Fri, 08 Oct 2021 11:56:23 +0000

In reply to Bea. I normally use my baking tin size 35 x 14 x 6 cm (14 x 5 x 2 inch). Regards Kim (NordicFoodLiving.com)

By: Bea

Bea — Fri, 08 Oct 2021 11:47:13 +0000

Delicious!
What size baking tin do you use?
Thanks!

By: Kim Nielsen

Kim Nielsen — Mon, 12 Oct 2020 05:40:49 +0000

In reply to Linda Estes. Hi Linda. I'm not familiar with the instant sourdough mixture. In Denmark the most common way of making rye bread is with a traditional sourdough. However, the second (and more easy) way of making rye bread is with normal fresh yeast like I have done in the "easy rye bread recipe". I would suggest that you try the "easy rye bread" recipe from my site as a start. Regards Kim (NordicFoodLiving.com)

By: Linda Estes

Linda Estes — Mon, 12 Oct 2020 05:21:38 +0000

Hej Kim,
I live in the US, and have a packet of Instant SourDough (Yeast+Sourdough Culture) I have never used anything like this before and have no clue as to how it could be incorporated into making this RyeBread recipe. it says .63 oz=18g on the packet, do you have any idea if this is worth using in the above recipe and/or how to use it?
Thanks!

By: Linda Estes

Linda Estes — Mon, 12 Oct 2020 05:06:03 +0000

I am so happy I found this blog and your recipe on Rye Bread. I live in the US and need to have some good Rye Bread available, can't live w/o it. I used to buy the mix they sold at Ikea but is no longer available, and the German slices you buy in some Stores are not only expensive but not any where near as good as home made Rye Bread. I have never made this before so am looking forward to see how easy it is.

By: Kim Nielsen

Kim Nielsen — Mon, 30 Mar 2020 07:34:31 +0000

In reply to Alex. Yes you are right - use the word "volumen" and "volume" back-and-forth - It's an authentic Nordic blog HAHA :-) I hope that you will success with the rugbroed. Regdars Kim (NordicFoodLiving.com)

By: Alex

Alex — Sat, 28 Mar 2020 19:11:24 +0000

In reply to Kim Nielsen.

Super! Haha you here use the ''volumen'' instead of ''the volume''. I studied in Denmark and Norway for 2 years and when I see the ''xxxxxen'' or ''xxxxet'' I feel so warm. Now I am studying in the USA and miss the nordic food badly. I see your website and will start to try the rugbroed with sour dough soon. Thank you so much for sharing the recipe.

By: Kim Nielsen

Kim Nielsen — Thu, 19 Mar 2020 07:24:36 +0000

In reply to Shannon R. You are welcome - I am just happy that you like my blog and my Nordic recipes :-) Regards Kim (NordicFoodLiving.com)

By: Shannon R

Shannon R — Thu, 19 Mar 2020 04:50:18 +0000

Your blog is amazing. Beautiful pictures and recipes look very appetizing. I can't wait to have time to make some of your amazing breads. You did a lot of work to make recipe conversions as well as original. Thank you and please keep up the beautiful blog.